Chicken Khao Soi Noodles Recipe

Name: Chicken Khao Soi Noodles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 large dried and soaked red chilies; ¼ teaspoon salt; 1 tablespoon chopped lemongrass; 1 teaspoon chopped galangal; ½ teaspoon chopped coriander roots or ½ teaspoon chopped coriander, stem stem; 1 teaspoon coriander seed; ¼ teaspoon chopped kaffir lime peel; 1 tablespoon chopped shallot; 1 tablespoon chopped garlic; 1 tablespoon chopped turmeric, root; ½ tablespoon curry powder; 200 g chinese mustard greens; 1 bunch chopped fresh coriander; 4 chopped large spring onions; 2 diced shallots; 4 -6 quartered small limes; 1 tablespoon olive oil; 1 (13 1/2 ounce) can coconut cream; 1 kg chicken drummettes (or more or less depending on what you want); 2 tablespoons fish sauce; 2 teaspoons brown sugar; 1 tablespoon thai chilli jam; thin egg noodles (to serve four)

Servings: persons

4 large dried and soaked red chilies
¼ teaspoon salt
1 tablespoon chopped lemongrass
1 teaspoon chopped galangal
½ teaspoon chopped coriander roots or ½ teaspoon chopped coriander, stem stem
1 teaspoon coriander seed
¼ teaspoon chopped kaffir lime peel
1 tablespoon chopped shallot
1 tablespoon chopped garlic
1 tablespoon chopped turmeric, root
½ tablespoon curry powder
200 g chinese mustard greens
1 bunch chopped fresh coriander
4 chopped large spring onions
2 diced shallots
4 -6 quartered small limes
1 tablespoon olive oil
1 (13 1/2 ounce) can coconut cream
1 kg chicken drummettes (or more or less depending on what you want)
2 tablespoons fish sauce
2 teaspoons brown sugar
1 tablespoon thai chilli jam
thin egg noodles (to serve four)

1
Curry Paste.
2
Put coriander seed in mortar and grind to powder - or use spice grinder.
3
Add chilli and pound to powder.
4
Add salt, lemongrass, galangal, coriander root, kaffir lime, 1tbspn shallots, garlic, curry powder and turmeric root and pound til smooth.
5
Set Aside.
6
Condiments.
7
Chop mustard greens and put in bowl.
8
Chop coriander and spring onions and put in bowl.
9
Put diced shallots in bowl.
10
Put quartered limes in bowl.
11
Soup.
12
Put a bit of olive oil in a large heavy base saucepan.
13
Add curry paste prepared earlier and stir fry for a couple of minutes.
14
Add 1/2 tin of coconut milk and heat to a simmer.
15
Keep simmering until the mixture has reduced to a dark brown paste (may take up to 15 mins).
16
Add chicken and stir fry for 5 minutes.
17
Add 1/2 tin of coconut milk and 2 cups water and cook for about 10 minutes.
18
Taste and add fish sauce, palm sugar to taste.
19
Add Thai Chilli Jam.
20
I use Mae Pranom brand Thai Chilli Paste I bought in Chiang Mai.
21
Taste again and adjust sugar, fish sauce and chilli jam.
22
Keep cooking for a further 10 to 15 minutes.
23
Bring a large pan of water to the boil in a separate pan.
24
Dunk the egg noodles and cook for a couple of minutes.
25
Serving.
26
Put a serve of noodles in a bowl and top up with chicken and soup.
27
Add condiments to taste --
28
Enjoy!

663

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 23 ingredients. The key ingredients include: 4 large dried and soaked red chilies, ¼ teaspoon salt, 1 tablespoon chopped lemongrass, 1 teaspoon chopped galangal, and more.

Yes, Chicken Khao Soi Noodles falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Khao Soi Noodles

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions